We are hiring floor managers for Santi!

Michael White, the renowned chef, restaurateur and innovator who helped define Manhattan’s modern Italian restaurant scene with destinations like Marea, Ai Fiori, and Osteria Morini, makes his return to New York with the October opening of Santi, from his BBianco Hospitality Group. Situated in the heart of midtown at Tishman Speyer’s 520 Madison Avenue, Santi will explore seasonal Italian cooking through the lens of White’s many years living in Italy and the South of France, offering both a culinary retrospective and an exciting next step in his storied career.

The name Santi is derived from a fond memory of White’s culinary mentor, Gianluigi Morini, a chef and bon vivant who helmed the kitchen at San Domenico. Eager to taste the dishes from the kitchen, he would wave off a plate and utensils and say: “Le mani degli chef sono come le mani dei santi” – “The hands of chefs are like the hands of saints.” At Santi, White’s menu retells the story of his years living and working in Imola, the Amalfi coast, and the South of France, with a menu consisting of handmade pastas, meats, fish, vegetables, crudos, rotating specials, and large format dishes. It builds on his 36 years in the kitchen and traverses the whole of the Italian peninsula with a focus on seasonality. There will be wild game, truffles, and ragouts in the fall, ephemeral green market produce in the spring, and rare ingredients from across the globe incorporated thoughtfully and with nuance.

The Floor Manager is responsible for overseeing service and maintaining the high standards of Santi’s dining experience. This position focuses on ensuring exceptional guest care and upholding service quality, working closely with and under the direction of the Assistant General Manager and General Manager.

Duties and Responsibilities

• Collaborate with the management team and front of house team to ensure that service operations enhance the guest experience and meet high service standards

• Oversee daily floor operations, including guest flow, table assignments, and service timing to optimize efficiency and guest satisfaction.
• Handle guest inquiries and complaints promptly and professionally, ensuring any issues are resolved to the guest’s satisfaction.
• Train, mentor, and develop front-of-house staff to maintain a knowledgeable and motivated team, fostering a culture of excellence and continuous improvement.
• Maintain compliance with all health, safety, and sanitation standards and all applicable city, state, and federal regulations.
• Participate in the recruitment, selection, and onboarding of new front-of-house team members.
• Work closely with the kitchen team to ensure seamless communication between the front and back of the house, particularly during peak service periods.
• Opening and closing the restaurant

Candidates can expect

• Competitive wages, above industry standard benefits, paid sick leave, and generous vacation time
• To be part of a growing team, and regularly engage together in cross-company dialogue and exchange
• A dedicated team of operators to support the venue and team

Compensation and Benefits

• $70,000 - $75,000 annually
• Health insurance
• Pre-tax transit benefits
• Paid time off

Position Requirements:

• Minimum 1-2 years working in a fine dining restaurant as a manager or in a similar role

• Restaurant Management Certification or college degree in a related field, preferred
• Experience with operations management, team management, and team development
• Proficient in a variety of technology systems, especially Microsoft Office, Microsoft Excel, Google Suite, POS platforms, reservation management platforms, and various business analysis programs
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• NYC Food Protection Certificate
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail

Physical Demands

• Ability to be flexible with job demands and open-minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to handle stress under pressure
• Ability to move or handle equipment throughout the restaurant generally weighing 50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day

BBianco Hospitality Group is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.